+91 9769117747

Recipes

Appam And Stew

Ingredients

For the Appam

  • 1 cup whole red rice, soaked for 5-6 hours
  • ¼ cup cooked red rice
  • ½ cup grated fresh coconut
  • 2 dates, pitted
  • 1 tsp unrefined salt
  • ¼ tsp dry active yeast

For the Stew

  • ¼ cup diced unpeeled carrots
  • ¼ cup diced French beans
  • ¼ cup shelled green peas
  • 50 g unpeeled potatoes, steamed
  • 1” pc cinnamon
  • 30 g diced onion
  • 1 tbsp minced unpeeled ginger
  • 1 green chilli (optional)
  • 1 bay leaf
  • 1 cup water
  • 200 ml coconut milk
  • ½ tsp unrefined salt

Method

For the Appam

Grind the soaked rice, cooked rice, coconut and dates to a fine paste. Transfer to a large bowl, add salt and yeast and mix well. Keep at room temperature for 4-5 hours, or until it ferments well and rises. Heat the appam pan. Spoon one ladleful of batter into the centre and rotate the pan to spread the batter all around the tawa. Cover and cook. Do not turn it over. Make more appams in the same manner.

For the Stew

Steam carrot, French beans and green peas for 4-5 minutes. Do not overcook. Using a fork, break the potatoes up into rough cubes of ½” each. Coarsely mash half of it and use to thicken the gravy.

In a kadhai, add all the vegetables except the potatoes, along with onion, bay leaf, cinnamon, ginger, green chilli and 1 cup water and cook together, until the vegetables are tender. Add mashed potatoes and coconut milk and mix well. Cook until the mixture comes to a boil and thickens slightly. Season with salt. Serve hot with appams.

Serves 5

Related Indian Curries

...
‘Malai’ Kofta
...
Baingan Bharta
...
Basic Gravy Paste
...
Bhindi Kadhi
...
Bhindi Masala
...
Bitter Gourd (Karela) and Potato Mash
...
Brinjal and Drumstick Spicy Curry
...
Cauliflower Masala
...
Chana Palak
...
Chettinad Curry
...
Chettinad Sorakkai Kurma
...
Chickpea & Vegetable Kurma
...
Chickpea Curry
...
Chole
...
Dahi Ni Kadhi (Parsi Kadhi/Gujarati Kadhi)
...
Dal ‘Fry’
...
Dal ‘Makhani’
...
Dal Tadka
...
Delicious Kootu Curry
...
Dhansak Dal
...
Dudhi Chana Subzi
...
Dudhi/Lauki Ki Sabzi (Bottle Gourd Curry)
...
French Beans Tossed with Peanut and Coconut
...
Jackfruit Sambar
...
Kadhi Pakoda (Bihari Kadhi)
...
Mangalorean Soy Chunks Curry
...
Methi Matar Malai
...
Methi Palak Sweet Potato Sabzi
...
Mixed Vegetable Makhanwala
...
Mixed Vegetable Sabzi
...
Mixed Vegetable Undhiyo
...
Mixed Vegetables in Coconut Curry
...
Mixed Vegetables in Red Gravy
...
Moong Dal Bhajia in Tomato Gravy
...
Moru Koottan (Kerala Kadhi)
...
Mumbai Pav Bhaji
...
Navratan Kurma
...
Onion Vathal Kuzhambu
...
Orange Peel Kuzhambu
...
Palak ‘Paneer’
...
Palak Mushroom
...
Poriccha Koottu
...
Punjabi Rajma
...
Sai Bhaji
...
Sambar
...
Shahi ‘Paneer’
...
Sindhi Kadhi
...
Smoky Dal Makhani
...
Soy Kheema
...
Soya with Peas and Gravy
...
Stuffed Baby Karelas (Bitter Gourd)
...
Stuffed Steamed Bhindi
...
Stuffed Vegetables
...
Tandoori Cauliflower/Vegetables
...
Tasty Pumpkin Potato Vegetables
...
Three Leaf Sukke
...
Tofu – Lentil Kofta in Tomato Sauce
...
Tofu ‘Paneer’ Bhurji
...
Tomato Kadhi
...
Tomato with Cream Curry
...
Vaalcha Birda (Sprouted Field Beans Curry)
...
Vegan Kadhi
...
Vegetable Kadhi (Andhra Kadhi)
...
Vegetable Poriyal
...
Yoghurt-Free Kadhi
Back To All Recipes
form_img

Sanctuary for Health And Reconnection to Animals and Nature

Translate »